Thai shellfish broth – Food & Home Magazine

Ingredients

• 3 lemon grass stalks
• 8 prawns, deveined and shelled (reserve the heads and shells)
• 6 lime leaves
• 200g baby Rosa tomatoes, halved
• 300g small mushrooms (shimeji, enoki or baby button)
• 12 mussels on the half-shell
• 5 spring onions, finely sliced
• juice of 2 limes
• juice of 1 lemon
• zest of 1 lime
• 1 red chilli, seeded and finely chopped
• 45ml (3 tbsp) fish sauce
• 125ml (½ cup) fresh coriander